Artist’s Palate: Bob & Roberta Smith’s roast pheasant and crisps

Conceptualist signwriter and art sloganeer Patrick Brill’s pseudonymous painter Bob & Roberta Smith does not disappoint in his choice of a loopy favourite dish. But it’s no prankster’s menu. It is rooted in a childhood split between urban crisps and rural game.

Explains Brill: roast pheasant and Walkers Ready Salted Crisps with a side dish of frozen peas is my favourite dish.

Due to a strange set of familial and professional relationships, I had a rather odd but extrodinary childhood. I went to a huge comprehensive school in London but spent all the rest of the time in Wenslydale in North Yorkshire.

I love the wilderness, the sound of the curlew, moortops and being on my own. These days my life is very urban. But roasting a pheasent and eating it with a bag of Walkers crisps is my Proustian madeleine.

Cover the bird in bacon and spriggs of rosemary and bake it for 1 hour and 15 mins.

Boil up some frozen peas and open the bag of Crisps.

Serve with gravy made from red wine, pea juice and slop from the bird.

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